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Tip

Make it veggie

Instead of
mackerel, use
1 aubergine and
2 peppers. Chop
into small chunks,
add a drizzle of
oil, plus salt and
pepper. Roast
for 25 mins at
200C/180C fan/
gas 6. Toss through
the couscous with
the dressing,
orange slices
and watercress.

Method

Pour 250ml boiling water over couscous,
cover and leave 10 mins, then fluff up
with a fork. Meanwhile, make the
dressing. Mix orange juice, vinegar, sugar
and oil with some seasoning. Mix through
the couscous with remaining ingredients.

Didn't mind the orange juice in the dressing but we didn't like the lumps of orange with it, but loved the watercress and couscous together. I threw in some chopped pepper and french beans to up the veg content.

This is one of my quick healthy favourites! I have used it as a booster for a picnic cold, straight from the hob for a party and both times it went down a treat. I've even kept the mackerel separate and then had the cous cous mix on the side for a dinner and it worked just as well. Very tasty and versatile.

So easy! Had some fresh mackerel to use - oven baked with basil and lemon juice, then added to this recipe. Used nearest ingredients that I had in the cupboard for a light and fresh but filling summer lunch.

Just had this for lunch and it was delicious. I forgot to buy couscous so used puy lentils instead cooked in a good vegetable stock and it worked brilliantly. I will definitely make it again and stick with the lentils. I didn't have red wine vinegar so used sherry vinegar instead, gorgeous. Avocado would work in this salad as well.

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